Culinology - September 2016 - 18

INGREDIENT trends Saving aquafaba from the drain Sir Kensington's is using aquafaba - the liquid left behind from cooked chickpeas, which has egglike properties - in new product development. "With the help of the vegan community, Sir Kensington's realized that aquafaba was a valuable egg replacement," according to Catherine Vo, R&D coordinator for the New York City-based company. Fabanaise (classic and chipotle versions) is now a brand of egg-free, vegan mayo. "It's the first and currently the only company to utilize aquafaba commercially, helping to create access to and visibility for to this previously discarded ingredient." popular going forward because it helps keep your spending on protein and iron lower," he said. "Pea protein (powder or flour) is now more mainstream as a nutritional beverage," said Gerrie Bouchard, CRC, director of marketing within the Wild Flavors and Specialty Ingredient business unit for Archer Daniels Midland, Decatur, Ga. It's a powerful source of protein to use in place of wheat flour or cornstarch, to use in baking and coatings. "I think there are absolutely lots of benefits from the cost perspective in using plant protein. There's also shelf stability, plus the cost of shipping, handling and manufacturing compared to very perishable animal protein," she said. Ms. Bouchard said the industry should expect additional protein sources to move into the mainstream including hemp powder, chia seed and flax seed. According to Bouchard: "If there's a market demand for it, we have the resources to bring the solution." * Advertorial The Highest Quality in Every Grain As the leader of the gourmet salt industry, SaltWorks® is truly passionate about salt. From the purity of the water sources and harvesting practices to packaging and delivery, the company is devoted to innovating processes and pioneering technologies that produce the highest quality natural salts possible, while preserving the artisanal craftsmanship and unique characteristics of each grain. From the commercial kitchen to behind the bar and on the table, SaltWorks has the perfect salt solution to inspire your next culinary creation. SaltWorks' commitment to excellence is proven by the company's recent achievement of SQF (Safe Quality Foods) Level 2 certification SaltWorks, Inc. Woodinville, WA 800-353-7258 * info@seasalt.com ZZZVHDVDOWFRP SaltWorks® offers unparalleled natural salts for food service & ingredient use. with an Excellent rating (the highest possible) by NSF International®. The SQF Program is recognized by the Global Food Safety Initiative (GFSI), which guarantees that the safety and quality of SaltWorks' products is recognized globally, and demonstrates that they have executed and maintain stringent safety controls. The company is also HACCP and GMP certified, and their full range of products is kosher certified by the Orthodox Union (OU). Dedicated to providing superior quality, excellent value, and offering world-class customer service with guidance from trusted experts, SaltWorks is the only salt supplier you will need. Guaranteed. http://www.seasalt.com

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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